Chocolate Almond Yogurt Cake (No Flour, Gluten-Free) Recipe
This Chocolate Almond Yogurt Cake is a moist and rich gluten-free dessert made without any flour. Combining almond flour and unsweetened cocoa powder, sweetened naturally with maple syrup or coconut sugar, and enriched with Greek yogurt, it offers a fluffy texture perfect for chocolate lovers seeking a healthier alternative. Easy to prepare and baked to perfection, this cake pairs wonderfully with a dusting of cocoa or a dollop of yogurt or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Wet Ingredients
- 1 cup plain Greek yogurt
- 3 large eggs (room temperature for fluffier texture)
- 1/2 cup maple syrup, honey, or coconut sugar (adjust to taste)
- 1/3 cup melted coconut oil or butter
- 1 tsp vanilla extract
Dry Ingredients
- 2 cups almond flour (can substitute with oat flour for nut-free option)
- 1/2 cup unsweetened cocoa powder (use high-quality for richer flavor)
- 1 1/2 tsp baking powder
- 1 pinch salt
Optional Ingredients
- 1/2 cup dark chocolate chips (add for extra indulgence)
Instructions
- Preparation: Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper to ensure easy removal after baking.
- Mix Wet Ingredients: In a large bowl, whisk together the Greek yogurt, eggs, your choice of sweetener (maple syrup, honey, or coconut sugar), melted coconut oil or butter, and vanilla extract until the mixture is smooth and homogenous.
- Combine Dry Ingredients: Add almond flour, unsweetened cocoa powder, baking powder, and a pinch of salt to the wet ingredients. Stir thoroughly until all dry ingredients are fully incorporated without lumps.
- Add Optional Chocolate Chips: Fold in dark chocolate chips gently, if you choose to use them, to distribute throughout the batter evenly without overmixing.
- Transfer and Bake: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached.
- Cool and Serve: Allow the cake to cool completely in the pan on a wire rack. Once cooled, optionally dust the top with cocoa powder or serve with a dollop of yogurt or whipped cream before slicing and serving.
Notes
- Store the cake tightly wrapped in the refrigerator for 5 to 7 days to maintain freshness.
- For longer storage, freeze the cake wrapped tightly for up to 3 months. Thaw in the fridge before serving.
- Using room temperature eggs enhances the cake’s fluffiness.
- Substitute oat flour for almond flour to make the recipe nut-free, but note texture differences.
Keywords: Chocolate almond yogurt cake, gluten free cake, flourless chocolate cake, almond flour dessert, healthy chocolate cake, Greek yogurt cake
